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Wednesday, July 24, 2013

Olive Bread | Olive Dabal Roti

Weekend baking and this time I made Olive Bread. I love black olives and one of the places they add so much flavor is in bread! Typically this would be a white bread. However I prefer not to use all purpose flour in my bread baking adventures. I find whole grain flours add so much texture and taste to a loaf. So I generally try to mix a couple of whole grain flours while baking bread.

For this recipe I have used atta (Indian Chappati Flour) which I always have handy at home, and my favorite stone milled whole grain whole wheat flour! A point to note when baking with whole grain flours is that you will achieve a better texture and elasticity with vital wheat gluten. Having said that, elasticity is important only if you intend to make sandwiches with the bread. If you are toasting the bread slices or you plan to dip them in soup or enjoy them with a hot pot or stew, a denser grain is better. Coming back to this delicious bread - Olive Bread tastes wonderful toasted, is great with Tuscan Ribollita as a base for open sandwiches, and is the perfect partner for cream cheese!

I had never heard of Tuscan Ribollita......Your Bread makes me want to bake it now.Adding wheat flour into any white bread takes the taste to another level,kitchen smells nice too.Apart from this I add about 2 tbsp wheat flakes for a malt flavor.(its a nice way to use all the crushed wheat flakes that remain in the packets I buy ;)